Grillable Veggie Burgers
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Ingredients
  • 1 large Portabello cap, roughly chopped
  • 1 – 15.5oz can organic chickpeas, rinsed and drained
  • 1 cup rolled oats
  • 2 tbsp Maille Dijon Originale
  • 1 tsp hamburger or grilling seasoning
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • ¼ to ½ tsp salt (to taste)
  • 8 tbsp shredded cheese (vegan or dairy), divided (you’ll need 2 tbsp per burger)
  • 4 hamburger buns
For the mustard sauce:
  • ½ cup vegan mayo (you can also use regular mayo)
  • 2 tbsp Maille Old Style
  • 1 tbsp fresh lemon juice
Fixings:
  • Tomato
  • Lettuce, arugula or your favorite greens
  • Pickles
Instructions
  1. Line a large baking sheet with parchment paper, and grease it well
  2. Combine all the veggie burger ingredients, except the shredded cheese, in the food processor, and pulse until all the ingredients come together. Transfer to a large bowl
  3. Divide the mixture into 4 equal pieces. Using your hands, take one of the pieces and form 2 patties, about ¼ inch thick. Place one patty on the lined baking sheet and top it with 2 tbsp of shredded cheese (try to keep it in the center of the burger as much as possible). Place the other patty on top, pressing the edges well and flattening it sightly, so the cheese is sealed inside. Repeat the process with the remaining 3 pieces of burger mixture, for a total of 4 burgers. Place the baking sheet in the refrigerator while you heat up the grill and prepare the sauce and fixings
  4. Fire up the grill to medium-high. To prepare the sauce, place mayo, mustard and lemon juice in a medium bowl and whisk well. Refrigerate until ready to use
  5. Brush the burgers generously with oil, and place them on the grill for approximately 5 minutes per side (time may vary depending on your grill). Serve the burgers warm, topped with mustard sauce
Notes
Burgers can be prepared up to 2 days ahead, an refrigerated until ready to use
Recipe by Honest Cooking at https://honestcooking.com/grillable-veggie-burgers/